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Cut the hoagie rolls in half. Divide 1 tablespoon of butter amongst the 4 rolls, and spread over the cut sides of the rolls. Toast buttered sides of rolls on a hot pan until golden brown. Set aside.
Season the chicken strips all over with salt and pepper.
Heat one tablespoon of oil in a large skillet over medium heat. Cook the chicken for 8-10 minutes, or until cooked through. Transfer the chicken to a plate.
In the same skillet, add the remaining oil. Add thinly sliced onion, bell pepper, mushrooms and Italian seasoning, then add a little salt and pepper. Cook for about 6-8 minutes, or until the vegetables are nicely softened.
Reduce heat to low. Return cooked chicken to skillet and stir to combine with the vegetables.
Top chicken and veggies with the provolone cheese. Cover the skillet with a lid and allow the cheese to melt.
Gently mix the cheese into the chicken and vegetables just a bit, and divide the mixture evenly amongst the toasted hoagie rolls. Serve hot.